Escabeche de Pescado

Ingredients

• 4 white fish fillets (tilapia or snapper), about 6 oz each
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour
• 4 tbsp vegetable oil, divided
• 2 onions, thinly sliced
• 3 cloves garlic, sliced
• 2 carrots, thinly sliced
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 cup white vinegar
• 1/4 cup water
• 2 pickled jalapeños, sliced
• Lime wedges, to serve

Before you cook

• Season the fish fillets with salt and pepper.
• Thinly slice the onions, garlic and carrots.

Steps

1. Dust the seasoned fish fillets lightly with the flour, shaking off the excess.
2. Heat 3 tablespoons of oil in a large skillet over medium-high heat.
3. Fry the fish for 3 minutes per side until golden and just cooked through.
4. Transfer the fish to a serving dish and set it aside.
5. Add the remaining oil to the same skillet.
6. Add the onions and carrots and cook for 5 minutes until softened.
7. Stir in the garlic, bay leaves and oregano and cook for 1 minute.
8. Pour in the vinegar and water and bring to a simmer.
9. Simmer for 5 minutes until the carrots are tender and the liquid has reduced slightly.
10. Stir in the sliced pickled jalapeños.
11. Season the escabeche sauce with salt to taste.
12. Pour the hot escabeche sauce and vegetables over the fried fish.
13. Let the dish sit for 10 minutes so the fish absorbs the tangy sauce.
14. Serve warm or at room temperature with lime wedges.